The F.U.N. Place Recipe Box Archives
Chicken & Rice
Rinse chicken parts and season well with salt, garlic salt, and paprika. Place chicken in 13 x 9 baking dish. Combine cream and soup in large bowl and blend with wire whisk until smooth and well-blended. (The heavy cream is a must; don't substitute half-and-half or milk) Pour soup mixture over chicken. Sprinkle parsley flakes generously over top.
- 2 pkgs boneless chicken breasts or 1 large cut up chicken (or whatever chicken pieces you prefer)
- Garlic Salt
- 2 Cups Heavy Whipping Cream
- 2 Cans Cream of Mushroom Soup
- Dehydrated Parsley Flakes
- Brown Butter Rice
Bake uncovered at 375 deg. for an hour to 1-1/2 hours. Remove chicken from dish. Stir gravy; spoon over rice and chicken. This is good over plain white rice as well.
Posted by Debby on July 25, 1998
Back to The F.U.N. Place